Comments on: Bougatsa – Heavenly Greek Custard Pie

By: ozin.china

ozin.china — Tue, 27 Sep 2011 05:24:34 +0000

When I lived on Crete over 30 years ago I used to eat this for breakfast on the way to my job cutting flowers for the European markets. I hate custard and always thought bougatsa had a soft cheese inside.
WOW to discover that custard can taste this good. It has to be one of my favourite foods too.

By: 10 Lesser-Known Greek Delights You Can Make at Home | wrap me in phyllo dough

Sat, 05 Mar 2011 17:03:42 +0000

[...] sugar sprinkled on top. Creamy. Crunchy. Sweet. Who could ask for anything more? Recipes to try: this recipe from Whipped, or this one from a Greece travel [...]

By: Tyler

Tyler — Fri, 24 Sep 2010 12:39:13 +0000

This looks dish! I can’t wait to try it!

By: Bougatsa | Forkfuls

Bougatsa | Forkfuls — Fri, 09 Apr 2010 03:20:09 +0000

[...] Bougatsa – Delicious Greek Custard Pastry Recipe :: Whipped [...]

By: Kostas

Kostas — Sat, 10 Oct 2009 01:00:48 +0000

Hi, I am from New York, I know bougatsa since I was a little kid in Katerini, my wife is an expert of making the fillo for bougatsa. We make pies for our friends, they love it, just like in Greece.

By: Homemade Phyllo Pastries – My 1st Video!

Homemade Phyllo Pastries – My 1st Video! — Sun, 20 Sep 2009 00:42:00 +0000

[...] drooled over these custard pastries last year and even gave you a recipe if you want to try making bougatsa at home. You may use commercial, flat sheets of phyllo [...]

By: Haris

Haris — Sun, 23 Nov 2008 23:42:52 +0000

I’m from Thessalonki Greece where bougatsa is our specialty. After making it for friends over the years I’ve started a business delivering to local cafes and caterers for parties in the Chicago area. Contact me if you’d like a tray for your next party. (773)600-9065 or at spartiatis@sbcglobal.net

By: Blushing Hostess

Blushing Hostess — Tue, 21 Oct 2008 00:50:42 +0000

Oh! This looks irresistible and even better that I’ve never heard of it before. I am always grateful to discover something every glossy and blog has not published a recipe for – one gets tired of the monotony, no? Thank you!

By: Sandie

Sandie — Mon, 29 Sep 2008 17:46:48 +0000

This looks fabulous, I cannot wait to experiment! Sometimes, it’s those hole-in-the-wall places that serve up the most amazing food, proving you should never judge a restaurant by its cover.

By: Roger

Roger — Sat, 27 Sep 2008 23:00:16 +0000

hey, I found out that you can get bougatsa at the Pagasus stand at Midway Airport food court.

My next flight to Chi will be into Midway.